Artichokes Sautes

Artichauts Sautes


  • 6 Fine Tender Artichokes
  • 2 Tablespoonfuls of Butter
  • A Teaspoonful of Salt
  • A Tablespoonful of Vinegar
  • Any Sauce Desired


Take six fine Artichokes and cut into quarters. Remove the choke entirely. Trim the leaves neatly and parboil in hot water for five minutes, being careful to add a teaspoonful of salt and a tablespoonful of vinegar to the water. After five minutes remove the Artichokes and drain thoroughly. Place in a saucepan with two good tablespoonfuls of butter. Cover the pan tight and set to cook in a moderate oven for twenty-five minutes. Then take the Artichokes from the pan and place in a deep serving dish and serve with a Sauce a la Maitre d’Hotel, a Drawn Butter Sauce, a Hollandaise Sauce or any sauce desired.